Spanish Baked Fish with Potatoes inspired by Parallel Mothers #MoviesandMunchies

Potatoes, thinly sliced and par-cooked in olive oil before being layered into a casserole and topped with cod fillets, and covered in a savory sauce.

I was inspired to make this dish after watching Parallel Mothers, our Movies and Munchies film for May.  

I am going to be traveling most of May so I watched our Movies and Munchies film last month and sharing my thoughts and the recipe it inspired early.  This Netflix film came out in 2021.  It stars Penelope Cruz and is in Spanish with subtitles.  

You are welcome to join us for Movies and Munchies.  You need not be a blogger but you do need to make a dish inspired by the film.  You can post photos of the recipe and tag #MoviesandMunchies on Instagram.  Just leave a comment below and I will send you an invitation to our Facebook page where you can learn more.

This film, chosen by Camilla of Culinary Cam, begins with two women in labor in the same hospital room.  Janis (Penelope Cruz) is middle-aged and secure, ready to raise this child who was conceived with a man who was married to another.  Ana is young and unsure of who the father of her child might be. Ana's father is ashamed and abandons her, sending her back to her mother, who has been distant and career-driven.  

Janis comforts Ana and they share the joy of their children and then both go their separate ways to raise their daughters.  When it is time for Janis to return to work, she is very disappointed with the au pair who was to care for her daughter and finally has to let her go. 

Janis stops in a cafe near her home and runs into Ana, learning that Ana's daughter had died of SIDS and Ana is mourning alone as her mother is busy with her acting career.  Janis invites Ana home with her and their relationship develops until Janis is comfortable enough to ask Ana to move in and care for her daughter while she is working.

That is all I'm going to share with you as I don't want to include any spoilers except to mention that Janis loves to cook and shares that love with Ana.  There are many beautiful food scenes but my favorite was when Janis was making a potato and fish dish.

I researched and found that this is a traditional Spanish dish called Bacalao a la Catalana.  The recipe I am sharing was found at Spain on a Fork. I slightly adapted the recipe.  I didn't have fresh tomatoes, as they are not in season here, so I used canned diced tomatoes.  I didn't have vegetable broth so I used clam juice.  I also adapted it to 6 servings from 4 servings.

This is a delicious dish made even more so with a pairing of a white wine from Languedoc.  I will be sharing that tasting and my notes with #Winophiles on Saturday, May 11th, so please stop by and learn more about this delicious white from an area known for its red wine.

Entrees, Casseroles, Fish, Cod, Potatoes,

Entrees, Fish

Spanish

Yield: 6 servings

Author: Wendy Klik

Spanish Baked Fish with Potatoes

Potatoes, thinly sliced and par-cooked in olive oil before being layered into a casserole and topped with cod fillets, and covered in a savory sauce.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 1/2 c. olive oil
• 3 Russet Potatoes, peeled and sliced 1/2" thick
• 6 (6 oz) cod fillets
• 1/2 Vidalia onion, sliced
• 6 cloves garlic, minced
• 1 T. flour
• 1 (14 oz) can diced tomatoes with juices
• 1/2 c. white wine
• 1 t. sweet paprika
• 1 (8 oz) bottle clam juice
• salt and pepper, to taste
• pinch of saffron threads

Instructions

1. Heat a large skillet over medium heat. Add the olive oil. When oil is hot, add the potatoes, working in batches so that you have a single layer and cook for a few minutes per side, removing to a papertowel lined plate when ready for the next batch.
2. Pat dry the cod fillets and season with salt and pepper. When all the potatoes are moved to the plate, place the cod into the same pan and cook for about 2 minutes per side. Transfer to a plate lined with papertowel.
3. Add the onion and garlic to the pan and cook, stirring, until fragrant and softened. Sprinkle with the flour, season with salt and pepper and cook, stirring until flour is no longer raw, a minute or two.
4. Add the wine and cook, scraping up any browned bits stuck to the bottom of the pan. Add the tomatoes with their juice and the paprika, cooking until the liquid is reduced by half.
5. Stir in the clam juice and saffron. Increase heat and cook until slightly thickened
6. Pour half the sauce into the bottom of a 9x13" baking pan. Layer the potatoes on the bottom of the pan. Top with the Cod and pour the remaining sauce over all.
7. Bake in a preheated 400* oven for about 15 minutes, until potatoes are tender and cod is cooked through and flaky.

Notes

Adapted from a recipe found at Spain on a Fork

Nutrition Facts

Calories

439.87

Fat (grams)

19.51 g

Sat. Fat (grams)

2.77 g

Carbs (grams)

28.98 g

Fiber (grams)

3.15 g

Net carbs

25.84 g

Sugar (grams)

5.3 g

Protein (grams)

34.28 g

Sodium (milligrams)

224.79 mg

Cholesterol (grams)

73.1 mg

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